miso, salmon

Miso-Glazed Salmon

It’s no secret — I love salmon.

It’s funny, I never really loved fish as a kid. My grandfather would take us fishing all the time, but I never really looked forward to eating the little fishies after. Nonetheless, I’d eat them… doused in butter. As I grew older, my for seafood grew.

miso, salmon

Miso-Glazed Salmon

Serves 2-3


  • 1 lb fresh salmon fillet
  • 1/4 cup yellow miso paste
  • 2 Tbsp cooking sake
  • 2 Tbsp mirin
  • Sea salt


  1. Whisk together the miso, sake, mirin and salt.
  2. Rinse your salmon fillet and the pat dry. Sprinkle each side with sea salt and let it “sweat” for 5 minutes.
  3. Slice salmon into serving sizes, leaving the skin on.  Be sure to remove any bones or plan to eat it carefully.
  4. Brush glaze over both sides of the fish. Place the fish in the refrigerator to marinate for 40-60 minutes.
  5. After your fish marinates, pull it out the the fridge. Set your oven to broil, making sure your oven rack is situated at least 3-4 inches from the broiling coils. While the oven heats, scrape excess miso marinade off the salmon, leaving just a thin coating behind.
  6. Place salmon in the oven with the skin side up and watch carefully — every oven is different. Once the skin starts to blacken and blister, flip the fish over. Cook with flesh-side up for a couple minutes or until it reaches your desired darkness (I went for a golden brown).
  7. Remove from the oven, let it cool and then serve with brown rice and veggies.

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  1. Emily, recipes are solid and photos are pro quality! If only my fiance ate salmon ;p Where do you get the rainbow carrots btw ? -Kirk

    • Hi Kirk! Hope all is well. 🙂 I’ve been trying to step up my photo game lately — thanks for noticing! Rainbow carrots are from Whole Foods — they have them 80% of the time at my store. It’s hard to dislike a good salmon — I say you make this for her and see if she still says she doesn’t like it.